Bring the wine to the boil in a pan over a high heat. Bubble for 5min, then add the stock cube, garlic cloves and bay leaf along with 100ml (31/2floz) water and bring to the boil again.

Tip the liquid into the slow cooker. Season chicken all over, then put in the slow cooker. Add the lid and cook on low for 5hr or until the chicken is cooked and tender.

Carefully lift the chicken from the slow cooker (it will be very tender and nearly falling apart). Tip the liquid in the cooker into a pan and mash the garlic cloves into the liquid. Bring to the boil and reduce until the liquid the tastes flavoursome. Add cream to taste and season. Strain into a jug.

If you want to crisp up the chicken skin (this is optional), preheat the grill to high, transfer the chicken to a roasting tin or baking tray and grill for 2-3min until the skin crisps. Serve the chicken with the gravy, roast potatoes and seasonal vegetables.

GH Tip

We recommend making this in a slow cooker with a capacity of at least 4.5 litres. Please note cooking times can vary between slow cooker models. Use cooking times as a guide.

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